recipes to the left of me, recipes to the right of me....

[Guest guest]

ya'll lucked out again....someone restarted my work puter and destroyed the

recipes i had saved to send today

so, ya get these few instead...

 

 

Winter Three-Grain Soup

Servings: 8

 

3 medium leeks, white parts only, halved lengthwise and chopped

2 medium carrots, cut into 1/2-inch pieces

2 tablespoons extra-virgin olive oil

2 bay leaves

1/2 teaspoon thyme

Fine sea salt

One 14-ounce can peeled whole tomatoes, crushed, juices reserved

6 cups cold water

1 head of garlic, separated into peeled cloves

1/3 cup brown rice

1/3 cup dark green Puy lentils

1/3 cup wheat berries

Freshly ground pepper

 

In a 4-quart enameled cast-iron casserole, combine the leeks, carrots, olive

oil, bay leaves, thyme and 1 teaspoon of salt. Cover and cook over low heat

for 5 minutes, stirring a few times. Add the tomatoes with their juices, the

water and garlic and bring to a boil over moderate heat. Add the rice,

lentils and wheat berries, cover and simmer over low heat until the grains

are tender, 45 minutes to 1 hour. Thin with water if needed. Discard the bay

leaves, season with salt and pepper and serve.

 

Make Ahead The soup can be refrigerated for 2 days. Reheat gently and add a

little water if necessary.

 

1 Cup Serving - Calories 147 kcal, Total Fat 4.0 gm, Saturated Fat 0.6 gm,

Protein 5 gm, Carbohydrates 24 gm

Points: 3

 

Food & Wine Magazine Jan. 2001

 

 

 

Braised Potatoes with Fresh Bay Leaves

Servings: 4

 

1 1/2 pounds small Yukon Gold potatoes (about 3 ounces each)

1/4 cup water

4 fresh bay leaves

3 garlic cloves, unpeeled

1 teaspoon extra-virgin olive oil

Coarse sea salt

 

In an enameled cast-iron casserole or saucepan just large enough to hold the

potatoes in a single layer, combine the potatoes with the water, bay leaves,

garlic, olive oil and 3/4 teaspoon of salt. Cover and cook over low heat,

stirring occasionally, until the potatoes are tender, 25 to 40 minutes,

depending on their size. Check the water during cooking and add a little

more if the casserole is dry. Transfer the potatoes to a bowl and serve,

passing more salt at the table.

 

Per Serving - Calories 148 kcal, Total Fat 1.3 gm, Saturated Fat 0.2 gm,

Protein 3 gm, Carbohydrates 32 gm

Points: 3

 

Food & Wine Magazine Jan. 2001

 

 

 

Celery Slaw with Edamame

 

Edamame that's the Japanese name for whole soybeans may not be as

commonplace as celery, but they are becoming more and more popular. Credit

all the good news about soy's health benefits. The beans are available in

the freezer section of many supermarkets and at Asian food markets.

 

Servings: 4

 

4 large tender celery ribs, plus 2 tablespoons coarsely chopped celery

leaves

2 cups (6 ounces) frozen edamame (soybeans) in their pods

2 scallions, white and tender green parts, thinly sliced on the diagonal

1/4 cup cilantro leaves

1 tablespoon torn mint leaves

1 tablespoon fresh lime juice

1 tablespoon canola oil

Sea salt

 

1. In a food processor or with a sharp knife, slice the celery as thinly as

possible. Put the celery in a bowl of ice water and crisp for 15 minutes.

Drain and pat dry. Wipe out the bowl and return the celery to it.

 

2. In a medium saucepan of boiling water, cook the soybeans for 5 minutes.

Drain and refresh under cold water. Shell the soybeans and pat dry. Add the

soybeans, scallions, cilantro, mint and celery leaves to the celery and toss

well.

 

3. In a bowl, whisk the lime juice with the oil. Pour the dressing over the

vegetables, season with salt, toss and serve.

 

Make Ahead The recipe can be prepared through Step 1 and refrigerated for 4

hours.

 

Food & Wine Magazine Jan. 2001

 

 

 

Two-Potato Pizza with Olives and Garlic

 

Carbohydrates in ample supply in potatoes and pizza dough raise serotonin

levels in the brain, thus alleviating stress and anxiety.

 

Servings: 4 to 6

 

1 pound pizza dough, at room temperature All-purpose flour, for dusting

1/4 cup plus 2 1/2 tablespoons extra-virgin olive oil

1 large sweet potato (1 pound), peeled and cut into 1/2-inch dice

1 large Yukon Gold potato (3/4 pound), peeled and cut into 1/2-inch dice

5 large garlic cloves, halved lengthwise

Three 6-inch rosemary sprigs

1 cup green and black brine-cured olives (6 ounces), such as Picholine,

Calamata and Gaeta, pitted

1 scallion, white and light green parts, thinly sliced Coarse sea salt

Pinch of crushed red pepper

 

1. Preheat the oven to 500°. Preheat a pizza stone or oil a large baking

sheet.

 

2. On a floured surface, roll or stretch the dough to an 8-inch round; let

stand for 10 minutes. Roll or stretch the dough to a 13-inch round. Transfer

to a floured pizza peel or rimless cookie sheet.

 

3. Heat 1/4 cup of the olive oil in a large nonstick skillet until

shimmering. Add all of the diced potatoes and cook over moderately high

heat, turning occasionally, until barely tender, about 10 minutes. Add the

garlic and rosemary and cook, shaking the skillet, until the garlic is

golden and the potatoes are golden brown, about 10 minutes longer.

 

4. Remove the rosemary sprigs and garlic. Pick off the rosemary leaves and

add to the potatoes. Transfer the garlic to a mini-processor. Add the olives

and scallion and pulse until finely chopped. Scrape the mixture into the

skillet, toss with the potatoes and season with sea salt and crushed red

pepper.

 

5. Transfer half of the potatoes to a bowl and mash coarsely. Spread the

mashed potatoes all over the pizza dough, leaving a 1-inch border. Top with

the remaining potatoes and brush the crust with 1/2 tablespoon of the olive

oil.

 

6. Slide the pizza onto the hot stone or oiled baking sheet and bake for 10

minutes on the stone or 16 minutes on the sheet. The pizza is done when the

crust is golden brown. Transfer to a rack to cool slightly. Drizzle the

remaining 2 tablespoons of oil on the pizza and sprinkle with salt. Cut into

wedges and serve.

 

Food & Wine Magazine Jan. 2001

 

 

 

Roasted Eggplant and Vegetable Salad

 

1 large eggplant

1/2 cup red onion [chopped]

1/4 cup Armenian or Italian parsley [chopped]

1 large red bell pepper [Diced]

2 tomatoes [sliced wedges]

1/4 cup diced celery

1/2 cup sliced Armenian cucumber [gootah]

1 clove garlic [crushed]

Salt and pepper to taste

1 teaspoon chopped fresh sweet basil

1/4 cup extra virgin olive oil

2 tablespoons white wine vinegar

 

Roast the Eggplant on a hot charcoal grill* until the outside skin is well

charred. Let cool and remove the skin. Dice the eggplant into a medium fine

size. In a bowl toss with the rest of the ingredients. Chill well then add oil

and vinegar before serving. Delicious eaten with Armenian cracker bread

[Lahvosh].

 

 

 

Red, White and Green Salad

 

Recipe By :Bountiful Harvest Cookbook

Serving Size : 8 Preparation Time :0:00

Categories : A new one to share Salad

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Pound Small Red Potatoes -- cooked and cubed

2 Large Tomatoes -- diced

1 Pound Green Beans -- cut into 2 inch pieces and cooked

7 Tablespoons Olive Oil

5 Tablespoons White Wine Vinegar

3/4 Teaspoon Salt

1/2 Teaspoon Pepper

 

In a large bowl, combine potatoes, tomatoes, and beans. In a small bowl,

combine oil, vinegar, salt and pepper. Pour dressing over vegetables; toss

to coat. Refrigerate for several hours before serving. Yield 8-10 servings.

 

 

 

Tomatoes Tarragon

 

1/2 cup olive oil

3 tablespoons red wine vinegar

2 tablespoons crumbled dried tarragon

1 teaspoon sugar

1/2 teaspoon salt

Freshly ground black pepper

4 large ripe tomatoes, well chilled

Broken crisp lettuce

 

To make dressing: Shake or beat together oil, vinegar, tarragon, sugar,

salt and pepper; cover and chill for at least 1 hour; shake again before using.

Cut tomatoes into thick slices, and arrange, slightly overlapping, on

lettuce. Pour dressing over tomatoes. Serve immediately.

 

Serves 4 generously

 

Source: Larry Middendorf, Engine Co. 3

San Francisco Firehouse Favorites

 

 

 

Spicy Potatoes, Tomatoes and Onions

 

Recipe By : www.peakmarket.com

Serving Size : 4 Preparation Time :0:00

Categories : Peak Of The Market Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 onion -- chopped

1/4 vegetable oil

1 lb red potatoes -- peeled and cubed

1 tsp salt

1/2 tsp cayenne pepper

1/2 tsp ground turmeric

1/4 tsp cumin

2 tomatoes -- chopped

 

Lightly brown onion in oil in a medium size skillet. Stir in salt, cayenne,

turmeric and cumin. Add potatoes and cook 10 minutes stirring occasionally.

Add tomatoes, cover pan and cook until potatoes are soft, about 10 minutes.

Makes 4 to 6 servings.

 

 

Kale with Garlic and Oven-Roasted Parsnips

Servings: 4

 

1 1/4 pounds parsnips, peeled and cut into 2-by-1/2-inch sticks

5 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

2 pounds kale, stemmed

4 garlic cloves, thinly sliced

8 large scallions, cut into 1/2-inch lengths

 

1. Preheat the oven to 400°. Spread the parsnips on a large rimmed baking

sheet and toss with 2 tablespoons of the olive oil. Season with salt and

pepper and roast in the bottom third of the oven for about 25 minutes, or

until lightly browned on the bottom and tender.

 

2. Meanwhile, bring a large pot of water to a boil. Add salt and then the

kale and cook until just tender, about 5 minutes. Drain and then squeeze out

the excess water. Coarsely chop the kale.

 

3. Heat the remaining 3 tablespoons of olive oil in a large skillet. Add the

garlic and cook over moderate heat until golden, about 2 minutes. Add the

scallions and cook over moderate heat, stirring, until softened, about 2

minutes. Add the kale, season with salt and pepper and cook, stirring, until

heated through, about 3 minutes.

 

4. To serve, add the parsnips to the kale and warm through over moderate

heat.

 

Make Ahead

The kale and parsnips can be prepared through Step 2 and refrigerated

overnight. Let return to room temperature before finishing.

 

Food & Wine Magazine Oct. 2001

 

 

Basic Whole Wheat Couscous

 

Recipe By :Lorna Sass, Short-Cut Vegetarian, page 40

Serving Size : 0 Preparation Time :0:05

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup whole wheat couscous

1/4 teaspoon salt -- or to taste

1 cup boiling water -- (1 to 1 1/4)

1 tablespoon plain roasted garlic -- (optional)

or basil olive oil

 

When rehydrated, couscous becomes light and fluffy, expanding to about

three times its original amount.

 

To make fluffy couscous, ignore the often-misleading package directions

and simply use roughly equal portions of water and grain. (And besides,

it's much more economical to buy wholegrain couscous in bulk than in small

boxes).

 

Always set the couscous in a bowl or covered container and then pour the

boiling water on top. Do not be tempted to bring the water to the boil in

the pot and then stir in the couscous - unless you want to end up with

mush.

 

When you're serving the couscous as a side-dish grain, a tablespoon of

infused oil boosts the taste and improves the texture considerably.

 

Stir in the couscous and salt together in a large bowl or storage

container and pour 1 cup boiling water on top. Immediately cover tightly

with plastic wrap or a lid and let sit until all of the liquid is

absorbed, 8 to 10 minutes. Taste, and if the couscous is not tender, stir

in 1/4 cup more boiling water, cover, and steep an additional 5 minutes.

Fluff up with a fork. Stir in the oil if you wish.

 

Tasty Couscous: Dress up couscous by stirring in 1/3 cup thinly sliced

scallions, 1/4 cup finely chopped toasted pecans or walnuts, or about 3

tablespoons minced fresh herbs.

 

Yield:

" 3 cups (about) "

T(Stand):

" 0:08 "

 

 

Butternut Squash Soup with Herbes de Provence

 

Recipe By :Lorna Sass, Short-Cut Vegetarian, page 58

Serving Size : 4 Preparation Time :0:15

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds butternut squash

(peeled, seeded, and cut into 1 1/2-inch

chunks)

2 large ribs celery -- cut into 2-inch pieces

1 tablespoon olive oil

1 1/2 cups thinly sliced leeks

(white and light green parts only)

or coarsely chopped onions

3 cups water

1 1/2 tablespoons instant vegetable stock powder

1/3 cup old-fashioned rolled oats

2 teaspoons Herbes de Provence -- see recipe

or store-bought

1/2 teaspoon salt -- or more to taste

2 teaspoons sherry vinegar or balsamic vinegar -- (2 to 3)

1/4 cup snipped fresh chives -- for garnish

or thinly sliced scallion greens

 

This burnished-orange soup has a silken texture and a beautiful sheen,

thanks to the addition of oatmeal - a terrific short-cut technique for

creating quick body and creaminess. Chopping the squash and celery very

finely in the food processor dramatically reduces cooking time without

forsaking full-bodied taste. Be sure to include the chive (or scallion)

garnish, which adds dramatic visual and flavor contrast. If you like,

stir in a tablespoon of basil or rosemary olive oil at the end for an

additional flavor dimension.

 

Using the food processor, finely chop the squash in several batches. (You

should have about 5 cups). Transfer to a large bowl. Finely chop the

celery. Set aside with the squash.

 

In a large soup pot, heat the oil and saute the leeks for 1 minute. Add

the water and stock powder and bring to a boil over high heat, Stir in

the squash, celery, oats, herbes de Provence, and salt and return to a

boil. Reduce the heat to medium, cover, and cook at a gentle boil until

the squash is very soft, about 15 mintues.

 

Puree the soup with an immersion blender (or cool slightly then transfer

in small batches to a food processor or blender and blend until smooth).

Stir in enough vinegar to heighten the flavors. Add a bit more salt if

needed, and reheat if necessary. Garnish with the chives.

 

Cooking Under Pressure: After the initial saute, cook all the ingredients

in a pressure cooker for 4 minutes under high pressure. Use a

quick-release method or allow the pressure to come down naturally.

Proceed as directed in the recipe.

 

Accompany the soup with focaccia and a salad or steamed green vegetable to

make a wholesome and colorful meal.

 

T(Cooking Time):

" 0:15 "

 

 

 

 

 

 

Herbes de Provence

 

Recipe By :Lorna Sass, Short-Cut Vegetarian, page 17

Serving Size : 0 Preparation Time :0:05

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon dried basil

2 teaspoons dried tarragon

2 teaspoons dried summer savory

2 teaspoons dried rosemary

2 teaspoons dried marjoram

2 teaspoons dried chervil -- (optional)

 

This combination of herbs is a pleasant alternative to the Italian

seasoning blend, offering a simple way to put a " new-face " on many

recipes. Substitute it in an equal amount. Some French cooks add dried

lavender to their Provencal mix, but I'd rather smell lavender than taste

it in my soup. Be sure to use whole leaves, not ground herbs.

 

Combine all of the herbs in a small wide-mouthed jar. Shake well. Store

in a dark, cool place for up to 3 months.

 

Yield:

" 1/4 cup (about) "

 

 

 

Vegetarian Sweet & Sour Carrots

 

Recipe By :

Serving Size : 1 Preparation Time: 0:0

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 large carrots -- thinly peeled & cook

3/4 cup cider vinegar

1/2 cup carrot liquified

3/4 cup sugar

1/4 cup onion flakes

1 teaspoon parsley

3/4 teaspoon pickling spice

 

Peel carrots, cut half cross wise, simmer in small amount of boiling salted

water. Cool sufficiently to cut in julienne sticks.

 

In sauce pan combine vinegar, carrot juice, sugar, onion and parsley flakes and

loose pickling spices. Simmer to flavor, then add drained cooked carrots.,

Cool refrigerate with a cover over night or 8 hours to marinate. Reheat

slightly in liquid to serve. Keep any left overs refrigerated. Tasty served

cool too.

Makes 6 to 8 servings.

 

 

 

Vegetarian Garlic-Herb Vegetable Bake

 

2 zucchini, sliced

2 large tomatoes, sliced

2 baking potatoes, sliced

10 garlic cloves

1 whole garlic bulb

2 tbsps. olive oil

fresh basil and dill

salt and pepper

 

Preheat oven to 400 degrees, or fire up grill.

Arrange vegetables in oiled shallow 12 inch casserole dish.

Place the garlic bulb in the center.

Sprinkle with garlic and herbs.

Brush with olive oil and bake for 30 to 40 minutes.

Cover with foil if cooking on the grill.

Add salt and pepper to taste.

Serve with toasted bread slices.

Makes 4 servings.

 

 

Zesty Tomato Zucchini Toss

 

Recipe By : Pillsbury

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 large tomatoes -- peeled, sliced

1 medium zucchini -- thinly sliced

1 small onion -- thinly sliced,

-- rings

2 tablespoons fresh parsley -- chopped

**dressing**

1/3 cup oil

2 tablespoons dry white wine

2 tablespoons white vinegar

1 teaspoon basil leaves

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon garlic powder

 

In medium bowl, combine tomatoes, zucchini, onion and parsley. In small

bowl, combine all dressing ingredients; beat until well blended. Pour

dressing over vegetables; toss until well coated. Refrigerate at least

4 hours, stirring occasionally. Arrange mixture evenly on individual

salad plates; pour remaining dressing over each serving. 4 (1 cup)

servings.

[Guest guest]

Hey - I know it's September now, but winter recipes? Thanks Fraggle.

 

Jo

 

>

> Winter Three-Grain Soup

 

 

 

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[Guest guest]

isn't it always winter in england???

 

" Heartwork " <Heartwork wrote:

 

>Hey - I know it's September now, but winter recipes?  Thanks Fraggle.

>

>Jo

>

>>

>> Winter Three-Grain Soup

>

>

>

>---

>Outgoing mail is certified Virus Free.

>Checked by AVG anti-virus system (http://www.grisoft.com).

>Version: 6.0.381 / Virus Database: 214 - Release 02/08/02

>

>

>

>To send an email to -

>

>

[Guest guest]

The weather has actually been lovely lately. I'm pleased as Colin and I

have a week off work. We went to Avebury yesterday, said hello to the

stones, wandered around the gift shop and bought some incense, and then had

some gorgeous vegan chocolate cake in The Circle veggie cafe.

 

Jo

 

 

>

> isn't it always winter in england???

 

 

 

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[Guest guest]

Hey Fraggle

 

> isn't it always winter in england???

 

I'll have you know that we're very proud of our summer - both days of it!

 

BB

Peter

 

 

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[Guest guest]

Viv,

 

If ya do start the group, can I be it's first member?

 

nikki

 

 

, " Viv " <vc27@n...> wrote:

> And just as I was thinking " hooray, no aubergine " you had to go &

sneak it

> in..! It's time for me to start a vegans against aubergines group.

And

> anyway, don't they count as eggs?

>

>

>

> EBbrewpunx@c... [EBbrewpunx@c...]

> Tuesday, September 03, 2002 6:18 PM

> darquehaven; ESI-List@e...;

> eco_vegans; organichomesteadinggardening;

> TFHB; ;

> vegan-network

> recipes to the left of me, recipes to the

right of

> me....

>

>

> ya'll lucked out again....someone restarted my work puter and

destroyed

> the recipes i had saved to send today

> so, ya get these few instead...

>

> ---

> Outgoing mail is certified Virus Free.

> Checked by AVG anti-virus system (http://www.grisoft.com).

> Version: 6.0.384 / Virus Database: 216 - Release 21/08/02

[Guest guest]

maybe on yer side of the pond

here they grow on trees...where else would you grow a stick?

and fer stomach problems, we have dairies from the state of magnesia..

 

 

" cathyjupp " <cj wrote:

 

>, EBbrewpunx@c... wrote:

>> yes..

>> and fishsticks grow on trees.....

>>

>

>

>They're called " fish fingers " but they don't grow on hands.

>

>

>

>To send an email to -

>

>

[Guest guest]

Then no cheescake fer you!

 

oh ok

after all, i do have like 5 of 'em now

 

nikki

 

, " Heartwork " <Heartwork@b...> wrote:

> Sorry Nikki - it was so delicious I ate it all!

>

> Jo

>

>